Ingredients
- 400g flour
- 2 eggs
- Salt
- Water
Preparation
Beat the eggs. Mix them with the flour, a pinch of salt, and 100ml of water. Stir to create a firm mass, adding more water in small splashes as needed. Be careful not to add too much water; the batter should remain thick and firm.
Bring a large pot of salted water to a boil. Using galuska grater (nokedliszaggató), press the dough through the holes into the boiling water. If you don't have a specific grater, you can use a colander with large holes or cut small pieces from a wooden board with a knife.
Let the galuska boil, stirring regularly to prevent them from sticking to the bottom. Once the pieces float to the surface, they are ready to serve. Drain them and serve immediately, perhaps with a dollop of crème fraîche, alongside your main course.
In Hungary, galuska is most commonly served with Chicken Paprikas and Pörkölt, but it pairs excellently with many other dishes as well.
Enjoy your meal!
Preparation time: ± 30 minutes
